This is a time consuming dessert, but it is worthwhile. You need a sponge base and a butter cream.
The Sponge
3 free range eggs, quite large, separated yolk and white
70g castor sugar
80g sifted self raising flour
Put egg white into an electric mixer and put on full speed.
Add a small pinch of sugar and add 40g of the sugar very slowly. You will notice the white will become shiny and stiff.
On the side wisk the egg and remaining sugar in a bowl above a bain marie (simmering hot water) to obtain a sabayon style like consistancy.
Fold in the egg white and slowly fold in the sifted flour, you need to mix this quickly but gently.
Put into a baking tray, line with baking paper and cook in preheated oven at 180C for about 20-25min.
The Butter cream:
250g butter
150g sugar
2 eggs
Choice of flavouring
In a bain marie using the whole egg and sugar repeat the same method you did with the yolk of the sponge. Once cooked, cool it down while stirring constantly.
Beat the butter to cream it without warming it and add very slowly on top of the egg mix. You can use an electric wisk to finish it off, add flavouring and your cream is ready to use.